1. Preheat your oven to 375°F. Grease a muffin tin to make sure those pies pop out easily later.
2. In a saucepan, melt the butter over medium heat. Add the flour, stirring constantly, until it forms a golden, bubbly mixture—this is your roux.
3. Gradually whisk in the chicken broth and milk, simmering until the mixture thickens. This is when you’ll start to see that creamy filling come to life.
4. Stir in the shredded chicken, frozen vegetables, potatoes, salt, pepper, thyme, and garlic powder. Let it cook for about 5 minutes until everything is heated through.
5. Roll out the biscuit dough and cut into circles that fit the muffin tin. Press them into each muffin cup.
6. Spoon the chicken mixture into each dough-lined cup, filling them generously.
7. Top each with another piece of dough, pinching the edges to seal.
8. Bake for 20-25 minutes until the tops are golden and crisp. Let them cool slightly before serving.

Remember, the best cooking happens when you let go of perfection and lean into the process. These pies are all about that—simple, hearty, and a little messy in the best way possible.